80 
VEGETABLE INFUSIONS. 
with an orange-colored precipitate, whilst as yet but little 
butter of antimony passes over. Soon after this the con- 
cussions which previously occurred cease, and the yellow 
deposit no longer increases. The distillation of the proto- 
chloride of antimony now proceeds without further hinder 
ance. 
We observe therefore in the preparation of the butter of 
antimony two phases. During the first, muriatic acid passes 
over, and as this disappears the sulphuret of arsenic held in 
solution in the protochloride of antimony by the excess of 
muriatic acid separates. The distillation of the butter of an- 
timony really takes place only during the second period. 
When therefore the receiver is changed at the proper time, 
the preparation is obtained perfectly free from arsenic. 
It results from this behavior, that with butter^ of anti- 
mony prepared in the above manner, powder of Algaroth 
may be obtained perfectly free from arsenic, which is not 
the case when the chloride of antimony used for this pur- 
pose is prepared by treating sulphuret of antimony with 
nitric acid, and dissolving the oxide produced in muriatic 
acid. — Chem. Gaz. Nov. 1st., from Journ de Pharm. 
ART. XXIII.— VEGETABLE INFUSIONS. 
M. Donovan says, that infusions of angustura, orange- 
peel, cloves, cascarilla, catechu, colomba, gentian, quassia, 
rhubarb, senna, simarouba, valerian, and perhaps others, 
may be easily made to assume the concentrated form. If 
these infusions be directed to be prepared four times the 
strength of those at present in use, then one part mixed 
with three of water, will give the article required. The 
liquor of which the infusions are to be made should be a 
mixture of three parts of water with one spirit of wine. An 
infusion made in this way will remain unchanged for any 
